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Directions

• Caramel Custard Pudding: In a sauce pan, add 1/2 cup of sugar and 1/4 cup. Heat on medium flame till the sugar melts. When the sugar melts, cover the sauce pan and let the caramel forms.
• After 5 minutes, remove the lid and you’ll see that the suagr syrup is getting thick and changing it’s color to ombre shade. It is then shake the pan and cook till the caramel’s color get darker like golden brown.
• When the color of the caramel changes to golden brown, remove it from the heat and pour it in the cake pan. Swirl the pan to evenly spread the caramel on the bottom of the cake pan. I used 8-inch round cake pan. Keep the pan aside.
• In a bowl, add the egg yolks and whole eggs, beat well. Then add 6 tbsp of sugar and whisk the eggs till the suagr melts. Add vanilla essence and salt and mix well. To the egg sugar mixture add lukewarm milk and whisk till well incorporated. Custard is ready, keep it aside.
• For the Vanilla Sponge Cake: In a bowl, add the egg yolks, 2 tbsp of sugar and salt. Whisk well till the sugar melts. Also add the vanilla essence and mix.
• In another bowl, add the egg whites and 2 tbsp of sugar. Place the bowl over the sauce pan with hot water. Continuously whisk the egg whites till the sugar dissolves and the yolks becomes little warm. Remove the bowl from above the pan and whisk the whites till they become fluffy and stiff.
• Now fold the whisked egg whites into the egg yolks till incorporated, don’t overmix the egg mixture. Sift all the dry ingredients into the egg mixture i.e. plain flour/ maida, baking powder, baking soda and salt. Mix using cut and fold method. Keep the cake batter aside.
• Take the cake with set caramel, pour the prepared custard over the set caramel. Then slowly pour the cake batter over the custard and spread over the custard using a spatula. Cover and seal the pan with the alluminium foil.
• To steam the flan cake/ caramel custard pudding cake, heat water in a large pot, place a wire rack in the pot. Once the water gets heated, carefully place the covered cake pan over the rack and steam it for 25-30 minutes.
• After 25-30 minutes. take out the cake pan, remove the alluminium foil. Let it cool for sometime. Then run a thin clean knife by the edges of the pudding cake. Place a large tray/ plate over the cake pan and flip the pan over the tray/plate. Tap the bottom of the cke pan to release the pudding cake. Serve the Pudding Cake when cooled completely.